Published July 1, 2003.
Sharp and brassy, lemon ice can be a bitter experience, but it doesn't have to be that way.
With so few ingredients, lemon ice is regularly plagued by harsh and unbalanced flavors.
Lemon ice should melt on the tongue with abandon, strike a perfect sweet-tart balance, and hit lots of high notes before quickly disappearing without so much as a trace of bitterness.
Use bottled water for the purest flavor and a bit of vodka for a soft, creamy, slightly slushy texture. Add a pinch of salt to boost flavor and then process in one of three ways: with an ice cream machine, a food processor, or the traditional stirring method.
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